Marinated Feta

This easy recipe is loaded with delicious Mediterranean flavors. It serves as a great hors d'oeuvre or snack. It's also great for picnics!

I like to serve this recipe with my Pan-Grilled Pita Wedges and assorted olives.

RECIPE:

8 ounces feta cheese, cut into bite-size cubes
1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1/2 teaspoon dried oregano
Small dash of dried crushed red pepper flakes
Salt and freshly ground black pepper to taste Place the feta cubes in a medium-size bowl. Set aside.

In a smaller bowl, whisk together the remaining ingredients to create the marinade.

Pour the marinade over the feta, and toss gently to coat.

Cover and refrigerate for several hours or overnight, tossing occasionally to redistribute the marinade.

Bring to room temperature before serving. (This will liquefy the olive oil, which may have solidified in the refrigerator.)

-- 3-4 appetizer servings

Brown Rice Pilaf with Pine Nuts

A pile of brown rice doesn't have to be boring! Cooking it pilaf-style with onion in vegetable broth adds lots of flavor. Some lightly toasted pine nuts add more flavor along with some crunch.

RECIPE:

1 tablespoon pine nuts
1 tablespoon extra virgin olive oil
2 tablespoons chopped onion
1 cup uncooked long-grain brown rice
1 cup vegetable broth
1 cup water
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

In a medium saucepan, heat the olive oil over medium heat. Add the onion, and saute for 2-3 minutes, until soft. Stir in the rice, coating it well with the olive oil.

Add the broth, water, salt, and pepper, along with 1 tablespoon of the parsley. Raise heat to high, and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 40-55 minutes, or longer as needed, until the rice is tender and the liquid is absorbed. Drain any excess cooking liquid that has not been absorbed.

Uncover, add the pine nuts, and toss lightly.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 4 servings

Pesto Pizza with Tomatoes and Broccoli (12-inch)

I got this idea from trying the Pesto Pizza from Amy's Kitchen, which I found in the health food freezer at my supermarket.

Amy's version is not bad, but I think my version is even better, because it tastes so much fresher.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1 heaping cup fresh broccoli florets, cut small
1/4 cup prepared basil pesto
1 cup shredded mozzarella cheese, divided
3 Roma (plum) tomatoes, thinly sliced
1 tablespoon grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Blanch the broccoli by boiling for one minute (or microwaving for 1 or 2 minutes with 2 tablespoons of water) until crisp-tender. Rinse under cold water to stop the cooking, and drain. Pat dry with paper towels and set aside.

Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the mozzarella.

Arrange the Roma tomato slices on the pizza in a single layer, and then sprinkle evenly with the blanched broccoli.

Top the pizza with the remaining 1/2 cup of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Polenta with Kale and Cannellini

This is a combination of two recipes from this website: My Pan-Grilled Polenta Rounds and my sauteed Kale and Cannellini. The combination makes for a delicious, light, and healthy meal.

For heartier appetites, add some crusty bread and some Roasted Carrots.

RECIPE:

1 tube of prepared polenta (plain)
1 bunch of kale (1/2 to 3/4 pound)
3 tablespoons extra virgin olive oil, divided
1 clove garlic, coarsely chopped
1/2 cup vegetable broth
1 can (15.5 ounces) cannellini beans, drained and rinsed
Salt and freshly ground black pepper to taste

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, tear the kale leaves into bite-size pieces, discarding the tough center spines.

In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium to medium-low heat. Add the garlic, and saute for a minute or two, until softened and fragrant. Do not let the garlic burn.

Add the kale to the skillet and saute until it cooks down slightly.

Add the vegetable broth.

Cover and simmer for 8-12 minutes, until the kale is tender.

Uncover. Add the cannellini. Season with salt and pepper to taste.

Saute, uncovered, for 5 minutes, until most of the liquid is reduced.

To serve, arrange polenta slices on serving plate(s). Top with the kale mixture.

-- 4 servings (2 polenta slices per serving)

Bowtie Pasta with Chickpeas, Sun-Dried Tomatoes, and Black Olives

For this recipe, I started with my Bowtie Pasta with Chickpeas and Sun-Dried Tomatoes and simply added some sliced black olives that I had on hand.

The extra flavor dimension made for a lovely variation.

RECIPE:

8 ounces dried bowtie/butterfly pasta (farfalle)
1/4 cup extra virgin olive oil
1 small clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
1 can (15.5 ounces) chickpeas, drained but not rinsed
3 tablespoons oil-packed-dried tomatoes, drained and cut into julienne strips
3 tablespoons pitted sliced black olives
3 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Cook the pasta according to the package directions. Drain.

Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes (if using). Saute for a minute or two, until the garlic is fragrant. Do not let the garlic burn.

Add the pasta, chickpeas, sun-dried tomatoes, olives, and parsley to the skillet. Season with salt and pepper to taste.

Saute for 3-5 minutes, until heated through.

-- 4 servings

Amaretto French Toast

This recipe was a friend's idea. I served her my Grand Marnier French Toast, which she loved. And then she suggested that I create a new version using Amaretto - her favorite liqueur - instead of the Grand Marnier.

We both enjoyed the result. I hope you will too.

RECIPE:

4 large eggs, or equivalent in egg substitute
1/2 cup milk
1/4 cup amaretto
Pinch of salt
6-8 slices bread
1 tablespoon vegetable oil
Powdered sugar, syrup, fruit, and/or other toppings, as desired

In a large bowl, beat the eggs with a whisk, and then whisk in the milk, amaretto, and salt.

Add the bread slices to the bowl, toss so that each slice is covered with the custard mixture, and let it sit for several minutes so the bread can absorb the custard.

Heat the oil on a griddle or skillet over medium heat. Place the coated bread slices on the griddle and cook, turning once, until golden brown on both sides.

Top with powdered sugar, syrup, fruit, and/or other toppings, as desired.

-- 3-4 servings (2 slices per serving)

Simple Honey-Dijon Spinach Salad

A salad doesn't need a lot of ingredients to be good. In this simple but yummy salad, baby spinach leaves are tossed with my homemade Honey-Dijon Dressing - a delicious combination.

It's good as-is, but feel free to add garnishes as desired. Tomatoes, almond pieces, or cucumber slices are especially good additions to this salad.

RECIPE:

4 to 6 ounces fresh baby spinach
3 to 4 tablespoons Honey-Dijon Dressing

Place the spinach in a large bowl.

Add the dressing to the spinach, tossing well. Use only enough dressing to lightly coat all of the spinach with the dressing.

-- 4 servings

Spaghetti with Tomatoes and Mixed Olives

This is a variation of my recipe for Spaghetti with Tomatoes and Pimiento-Stuffed Green Olives.

Here, I used a combination of green and black olives which I had on hand and needed to use up. It was delicious, and I'm not sure which version I like better!

RECIPE:

8 ounces dried spaghetti
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes, or to taste (optional)
2 cans (14.5 ounces each) diced tomatoes (preferably petite-cut), undrained
1/3 cup sliced pimiento-stuffed green olives or plain pitted green olives
1/3 cup sliced black olives
1/2 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1/4 teaspoon dried oregano
Salt and freshly ground black pepper to taste

Cook the spaghetti according to the package directions. Drain.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the garlic, along with the red pepper flakes (if using). Saute over medium-low heat, just until the garlic becomes fragrant. Do not let the garlic burn.

Add the remaining ingredients. Simmer, uncovered, over medium-low heat for 20 minutes, stirring occasionally.

Toss the sauce with the cooked/drained spaghetti, and serve.

-- 3-4 servings

Gorgonzola Pizza with Caramelized Onions and Basil (12-inch)

I created this pizza to replicate a slice I enjoyed at a pizzeria in the Philadelphia suburbs.

I was pleased that my version turned out every bit as good as the restaurant slice that I so fondly remembered.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
2 tablespoons extra virgin olive oil
1 medium red onion, halved and thinly sliced into 1/2 rings
1 clove garlic, minced
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
2 tablespoons fresh basil leaves, shredded
1/2 cup gorgonzola cheese, crumbled
Salt & freshly ground black pepper to taste

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

In a medium skillet, heat the olive oil over medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, add the garlic, season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the onion starts to caramelize. Do not let the garlic get brown.

Spread the onion-garlic mixture evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Sprinkle evenly with the basil and the gorgonzola. Top it off with the remaining 1/2 cup of mozzarella.

Bake for 10-15 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Grand Mimosa

The popular Mimosa brunch cocktail takes on a fancier flair with the addition of a splash of Grand Marnier liqueur!

RECIPE:

Orange juice, chilled
Champagne or sparkling wine, chilled
Grand Marnier

Pour the orange juice into a champagne flute until it is almost 1/2 full.

Add the champagne until almost full.

Top with a splash of Grand Marnier.

-- 1 serving

Roasted Asparagus with Wine-Glazed Mushrooms

For this recipe, I started with my popular Roasted Asparagus and topped it with my Wine-Glazed Mushrooms. The combination is tasty and elegant - perfect as a holiday side dish, or anytime!

Sometimes I serve this with Pan-Grilled Polenta Rounds for a complete meal.

RECIPE:

1 pound fresh asparagus
4 tablespoons extra virgin olive oil, divided
1 small shallot, minced
1 small clove garlic, minced
1 pound white mushrooms or wild mushrooms, or a combination, sliced
Generous pinch of dried thyme leaves
1/2 cup dry white wine
1 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper

Preheat oven to 400 degrees Fahrenheit.

Rinse and trim the asparagus, and then line them up in a single layer in a baking dish or roasting pan.

Drizzle the asparagus with 1 tablespoon of the olive oil, turn to coat, and then sprinkle with salt and pepper.

Roast the asparagus for about 5-12 minutes, until they are tender when pierced with a fork, but still firm. The roasting time will depend on the thickness of the asparagus spears. For very thin asparagus, start checking them at about 4 minutes.

Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium to medium-low heat. Add the shallot and garlic, and saute for 1-2 minutes, until soft and fragrant. Do not let the garlic burn.

Add the mushrooms to the skillet, along with the thyme, 1/2 tablespoon of the parsley, and salt and pepper to taste. Saute until the mushrooms are cooked through and lightly golden, approximately 6-8 minutes.

Add the wine, along with additional salt and pepper as needed. Raise the heat to medium-high, and saute for a minute or two, until the liquid has evaporated.

Arrange the asparagus on serving plate(s), lining up the spears attractively. Spoon the mushrooms across the middle of the row of asparagus, sprinkle with the remaining 1/2 tablespoon of parsley, and serve.

-- 4-6 servings

Portobello Cheesesteaks with Peppers and Onions

My hometown of Philadelphia is famous for its cheesesteak sandwiches. This healthier alternative substitutes "meaty" portobello mushrooms in place of the beef.

This vegetarian version is every bit as tasty and satisfying as the famous steak sandwiches you'll find in South Philly.

RECIPE:

4 portobello mushrooms, each about 4 to 5 inches in diameter
2 tablespoons extra virgin olive oil
1 small yellow onion, cut in half, and then sliced into thin half-rings
1 small green or red bell pepper, cored, seeded, and cut into julienne slices
Salt and freshly ground black pepper to taste
2 tablespoons vegetable broth
2 slices provolone cheese, halved
2 submarine/hoagie rolls, each about 8 to 10 inches long (or similar lengths of baguette)

Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Thinly slice the portobello caps and then cut the slices in half crosswise to make shorter pieces. Set aside.

In a large skillet, heat the olive oil over medium heat. Add the onion, and saute for 2-3 minutes, until soft but not brown.

Add the bell pepper and the portobellos, along with salt and pepper to taste. Saute for 5-7 minutes, until all the vegetables are cooked through and most of the rendered mushroom liquid has evaporated.

Add the vegetable broth.

In the pan with a spatula, divide the portobello mixture into 2 long portions roughly shaped to fit the rolls. Arrange 2 provolone halves over each portion. Reduce heat to low, cover, and cook for a minute or two, until the cheese just starts to melt.

Uncover and cook for another minute or two until most of the broth has evaporated.

Meanwhile, preheat broiler. Split the rolls open, but do not cut them all the way through. Lay them open on a broiler-proof pan. Broil until lightly toasted. Remove from heat.

Fill each roll with half of the portobello mixture, cheese side up, and serve.

-- 2 servings

Polenta with Wine-Glazed Mushrooms

For this recipe, I simply topped some Pan-Grilled Polenta Rounds with my Wine-Glazed Mushrooms. The combination is elegant and delicious!

RECIPE:

1 tube of prepared polenta (plain)
4 tablespoons extra virgin olive oil, divided
1 small shallot, minced
1 small clove garlic, minced
1 pound fresh white or brown (crimini) mushrooms, or a mixture, sliced
Generous pinch of dried thyme leaves
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided
1/2 cup dry white wine
Salt and freshly ground black pepper to taste

Cut the polenta into 8 slices.

Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.

Meanwhile, in a large skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add the shallot and garlic, and saute for a minute or two, until fragrant. Do not let the shallot or garlic burn.

Add the mushrooms to the skillet, along with the thyme, 1/2 tablespoon of the parsley, and salt and pepper to taste. Saute until the mushrooms are lightly golden, approximately 6-8 minutes.

Add the white wine, along with additional salt and pepper as needed. Raise heat to medium-high, and saute until most of the wine has evaporated.

To serve, arrange polenta slices on serving plate(s). Top with the mushroom mixture, and sprinkle with the remaining 1/2 tablespoon of parsley.

-- 4 servings (2 polenta slices per serving)

Potato, Bell Pepper, and Chickpea Stew

For this hearty dish, I used my recipe for Eggplant, Tomato, and Chickpea Stew as a base. Since it was the middle of winter and eggplants were not in season, I substituted potatoes instead. The result was a delicious and comforting winter stew.

RECIPE:

1 tablespoon extra virgin olive oil
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 pound red potatoes, or other waxy potatoes, peeled or unpeeled as desired, cut into 1/2-inch dice
2 cups vegetable broth
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained and rinsed
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, plus additional for garnish as desired

In a deep skillet or Dutch oven, heat the olive oil in a skillet over medium heat. Add the onion and bell pepper, and saute for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Add the potatoes, broth, diced tomatoes, and chickpeas, along with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Reduce the heat to low. Cover, and simmer, stirring occasionally, for 60 minutes, or longer as needed, until the potatoes are tender.

Uncover, and stir in 1 tablespoon of the parsley. Simmer, uncovered, over medium heat for another 2-3 minutes, or longer as needed, to blend all the flavors and reduce the sauce to a nice stew consistency.

Sprinkle with additional parsley, as desired, and serve.

-- 4 servings